How to Make Baba Ganoush: Classic Baba Ganoush Recipe

Baba ganoush (also spelled baba ghanoush and baba ghanouj) is a Lebanese roasted eggplant dip that’s an appetizer, or mezze, in Middle Eastern and Mediterranean restaurants all over the world. For baba ganoush, cooked eggplant combines with tahini sauce (a paste made from ground sesame seeds), olive oil, and other seasonings like garlic, za’atar, and sumac.

Learn how to make the best baba ganoush, step by step.

1. 1. Char whole eggplants. Traditionally, eggplants cook over an open flame to thoroughly char the skin and imbue the flesh with smokiness. If you choose to go that route, just be sure to use heat-proof tongs. You can cook your eggplants by grilling them on a barbecue, setting them over the open flame of a gas stove burner, or on a baking sheet under the broiler. Make sure they are completely tender—undercooked eggplant has a bitter flavor and won't blend as well into a dip.
2. 2. Scoop out the eggplant flesh. Once the charred eggplants are cool enough to handle, slice them in half and scoop out the flesh.
3. 3. Drain the flesh. For more concentrated, smoky flavor, drain the eggplant flesh of as much water as possible. You can do this with a fine mesh strainer that you set over a bowl or sink for 15 minutes to an hour, or you can use a salad spinner or cheesecloth.
4. 4. Make the dip. There are a few ways to turn smoky eggplant flesh into a mezze-ready dip. The easiest is with a food processor or blender, which allows you to simply combine eggplant, olive oil, tahini, garlic, lemon juice, and spices all at once, yielding a smooth, creamy dip. If you prefer your dip a little chunkier, mash the eggplant flesh, garlic, spices, and lemon juice together with a mortar and pestle (or fork and mixing bowl), then add the tahini. Finally, add the olive oil in a slow, steady stream while mixing.

Serve room temperature baba ganoush alongside labneh, pickles, hummus, roasted chickpeas, and fresh pita bread, pita chips, or flatbread, cut into wedges for easy dipping. It's a naturally gluten-free, vegan dip that pairs well with fresh veggies.